Occurrence and formation of biologically active amines in foods
- 1 August 1990
- journal article
- review article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 11 (1) , 73-84
- https://doi.org/10.1016/0168-1605(90)90040-c
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Tyrosine and Histidine Decarboxylase Activities of Pediococcus cerevisiae and Lactobacillus Species and the Production of Tyramine in Fermented SausagesJournal of Milk and Food Technology, 1976
- Investigations on Food Poisoning Caused by Ordinary Putrefaction. IVYAKUGAKU ZASSHI, 1954